Description
Crockpot Chicken Enchilada Casserole is a slow‑cooker Mexican‑inspired dinner that blends shredded chicken, enchilada sauce, black beans, corn, cheese and crunchy tortilla chips for a hearty, family‑friendly casserole perfect for busy weeknights.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt to taste
- Tortilla chips, crushed for layering
Instructions
- Place shredded chicken in the slow cooker.
- Add enchilada sauce, black beans, corn, onion, garlic powder, cumin, and salt; stir to combine.
- Sprinkle crushed tortilla chips over the mixture.
- Top with shredded cheese.
- Cover and cook on low for 6‑7 hours or on high for 3‑4 hours.
- When done, stir gently and serve hot directly from the pot.
Notes
- For a spicier version
- add diced jalapeño or chipotle peppers. Substitute chicken with shredded smoked beef for a richer flavor. Leftovers store well for up to four days refrigerated or three months frozen.
- Prep Time: 15 minutes
- Cook Time: 6‑7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 380
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